Pumpkin Cream Cheese Cinnamon Rolls Recipe

If you have been searching for a cozy, irresistible treat to brighten up your mornings or a special weekend brunch, this Pumpkin Cream Cheese Cinnamon Rolls Recipe is exactly what your kitchen has been craving. Imagine soft, fluffy rolls infused with the rich warmth of pumpkin puree and a whisper of nutmeg, swirled with a fragrant cinnamon-sugar filling, and topped with a luscious, creamy maple-sweetened cream cheese icing. This recipe brings an autumnal twist to a classic favorite, making every bite a perfect celebration of comfort and flavor. Trust me, once you try these rolls, they will quickly become your go-to indulgence during pumpkin season and beyond.

Ingredients You’ll Need

This Pumpkin Cream Cheese Cinnamon Rolls Recipe calls for simple pantry staples that come together to create layers of flavor and texture you will adore. Each ingredient plays a key role in achieving that perfect fluffy dough, sweet-spiced filling, and smooth, tangy icing you can’t get enough of.

• Whole milk, warmed: Adds richness and activates the yeast for a fluffy dough.
• Unsalted butter, melted and softened: Provides moisture and tenderness in the dough and filling.
• Canned pumpkin puree: Brings moist texture and gorgeous autumn flavor—be sure it’s plain pumpkin, not pumpkin pie filling.
• Granulated sugar: Sweetens the dough and filling just right.
• Salt: Balances sweetness and enhances flavor depth.
• Large egg, room temperature: Binds ingredients and enriches the dough’s structure.
• Instant or active dry yeast: Essential for that perfect rise and soft, airy texture.
• All-purpose flour: Forms the sturdy base of the dough, allowing it to rise beautifully.
• Ground nutmeg: Adds a subtle warm spice that complements the pumpkin perfectly.
• Ground cinnamon: The star of the filling, delivering that classic cinnamon roll taste.
• Full-fat cream cheese, softened: Creates a silky, tangy frosting to top the rolls.
• Maple syrup: Adds natural sweetness and depth to the cream cheese icing.

How to Make Pumpkin Cream Cheese Cinnamon Rolls Recipe

Step 1: Prepare the Dough

Start by warming the whole milk and melted butter together until pleasantly warm but not hot—this warmth wakes up the yeast. In a large bowl, whisk together the pumpkin puree, sugar, nutmeg, salt, and this milk-butter mixture. Add the egg and yeast, stirring gently to combine everything smoothly. Slowly incorporate the flour bit by bit, mixing until a soft dough begins to form. This base is where the magic of the Pumpkin Cream Cheese Cinnamon Rolls Recipe begins.

Step 2: Knead to Perfection

Kneading develops the dough’s gluten, giving your rolls that perfect chewy yet fluffy bite. Use your hands or a stand mixer with a dough hook to knead for about 5 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle in a little more flour, but don’t overdo it—the dough should remain soft and delicate.

Step 3: First Rise

Place your dough in a greased bowl, cover it up nicely with a towel or plastic wrap, and tuck it away in a warm spot. This resting time lets the dough double in size, which will take about 1 to 2 hours. Be patient—it’s the key to soft, airy rolls bursting with flavor.

Step 4: Roll and Fill

On a lightly floured surface, roll out the dough into a neat rectangle, large enough to spread your filling. Smooth the softened butter evenly over the surface, then sprinkle on your cinnamon and sugar mixture with care. This swirled filling is the heart of our Pumpkin Cream Cheese Cinnamon Rolls Recipe and guarantees each bite is filled with sweet spice.

Step 5: Shape the Rolls

Carefully roll the dough tightly into a log, sealing the edge as you go. Using a sharp knife or even dental floss, slice the log into 10 to 12 even pieces. Arrange these cut rolls in a greased baking dish with the spirals facing up. Cover and let them rise another 45 minutes until they double again—just look forward to how these will puff up!

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (177°C). Bake your rolls for 25 minutes, but here’s a tip: after 15 minutes, loosely tent the rolls with foil to prevent the tops from over-browning while the inside finishes baking. When done, your kitchen will smell like warm, spicy heaven, and the rolls will be golden, puffed, and irresistible.

Step 7: Make the Cream Cheese Icing

While the rolls bake, whip up the cream cheese frosting by beating the softened cream cheese, maple syrup, and sugar until luxuriously smooth and creamy. This sweet, tangy icing is what truly makes this Pumpkin Cream Cheese Cinnamon Rolls Recipe special.

Step 8: Frost and Enjoy

Spread the cream cheese icing generously over the warm rolls right out of the oven. The heat will melt the frosting just a bit, creating a dreamy, glossy finish that melts in your mouth with every bite. Serve these warm for the ultimate experience.

How to Serve Pumpkin Cream Cheese Cinnamon Rolls Recipe

Garnishes

To elevate your Pumpkin Cream Cheese Cinnamon Rolls Recipe visually and texturally, consider garnishing with a sprinkle of finely chopped toasted pecans or a dusting of ground cinnamon. A drizzle of pure maple syrup on top can add extra shine and sweetness. These finishing touches make your presentation as delightful as the flavor.

Side Dishes

Pair these rolls with freshly brewed coffee, chai tea, or a creamy latte to complement the spices and sweetness. For a brunch spread, add fresh fruit salad or a light yogurt parfait; they offer refreshing contrast to the richness of the rolls. This combination makes for a balanced and satisfying meal.

Creative Ways to Present

Bring some fun to your table by serving individual pumpkin rolls in petite ramekins for a charming twist. Alternatively, place them on a wooden board with little bowls of maple syrup, whipped cream, and chopped nuts, inviting guests to customize their roll. This hands-on presentation adds a special touch to any gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cream Cheese Cinnamon Rolls Recipe can be stored in an airtight container at room temperature for up to 2 days. Keep them covered well to maintain softness and freshness. If you want to extend their life, refrigeration is a good option, just bring them back to room temperature or warm them slightly before serving.

Freezing

These rolls freeze beautifully either before the second rise or after baking and icing. To freeze before baking, wrap the cut rolls tightly, then thaw and let rise before baking. After baking, cool completely and freeze in a sealed container. When ready, thaw overnight in the fridge and reheat gently.

Reheating

For reheating, wrap individual rolls in foil and warm in a 350°F (177°C) oven for about 10 minutes until soft and heated through. Alternatively, microwave on medium power for 20 to 30 seconds if you’re in a hurry. Reheating revives the gooey texture and creamy frosting, making each bite just like fresh out of the oven.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can work, but it needs to be cooked and pureed until smooth and well-drained to avoid excess moisture. Canned pumpkin puree offers consistent moisture and texture, making it the easiest choice for the Pumpkin Cream Cheese Cinnamon Rolls Recipe.

Is it necessary to use instant or active dry yeast?

Yes, yeast is essential for the dough to rise and develop that light, fluffy texture. Instant yeast works slightly faster and can be mixed directly with dry ingredients, while active dry yeast requires proofing but both yield great results.

Can I substitute the maple syrup in the cream cheese frosting?

Absolutely! If you don’t have maple syrup on hand, honey or agave nectar are great alternatives that will still add lovely sweetness and complement the cream cheese well.

How do I prevent the rolls from drying out?

Keeping the rolls covered during rising and storage is key to retaining moisture. Also, ensure not to overbake as this can dry them out. The cream cheese frosting adds a moist, rich layer that keeps each bite tender.

Can I make these rolls vegan or dairy-free?

Substituting dairy and egg ingredients with plant-based alternatives is possible, such as using a nondairy milk (like almond or oat), vegan butter, and a flax egg. The cream cheese can be replaced with a vegan cream cheese for a dairy-free version. Results may vary slightly in texture but will still be delicious.

Final Thoughts

Making this Pumpkin Cream Cheese Cinnamon Rolls Recipe is like wrapping yourself in a cozy autumn hug, filled with warmth, sweetness, and comforting spices. It’s truly a joy to bake and even more of a joy to share. Whether it’s for a holiday morning, a weekend treat, or just because you deserve something special, these rolls will bring smiles and satisfied sighs all around. So, grab your ingredients, warm up your kitchen, and dive into this delightful recipe—you won’t regret it!

Pumpkin Cream Cheese Cinnamon Rolls Recipe

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4.2 from 20 reviews

• Author: admin
• Total Time: 3 hours 25 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

These Pumpkin Cream Cheese Cinnamon Rolls are a delightful twist on classic cinnamon rolls, featuring a soft dough enriched with pumpkin puree and warm spices. Topped with a luscious maple-sweetened cream cheese icing, they offer the perfect combination of tender, fluffy rolls and rich, creamy frosting. Ideal for fall breakfasts or special brunches, these rolls fill your kitchen with irresistible aromas and offer a comforting, festive treat.

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Ingredients

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Dough

• 1/3 cup (80 ml) whole milk, warmed
• 2 tablespoons (28 g) unsalted butter, melted
• 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon (3 g) salt
• 1 large egg, room temperature
• 2 1/4 teaspoons (7 g) instant or active dry yeast
• 2 2/3 cups (335 g) all-purpose flour
• 1/4 teaspoon (0.5 g) ground nutmeg

Filling

• 6 tablespoons (85 g) unsalted butter, softened
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon (8 g) ground cinnamon

Cream Cheese Icing

• 4 ounces (113 g) full-fat cream cheese, softened
• 2 tablespoons (30 ml) maple syrup
• 1 tablespoon (12.5 g) granulated sugar

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Instructions

1. Combine wet ingredients and flavorings: Warm the whole milk and melted unsalted butter until warm to the touch but not hot. In a large bowl, whisk together the pumpkin puree, granulated sugar, ground nutmeg, salt, and the warmed milk and butter mixture. Add the egg and yeast, stirring well to combine.
2. Mix in flour and form dough: Gradually add the all-purpose flour to the wet mixture, stirring until a soft dough forms. This dough should be slightly sticky but cohesive.
3. Knead the dough: Knead the dough either by hand or using a stand mixer fitted with a dough hook for about 5 minutes. Continue kneading until the dough is smooth, elastic, and passes the windowpane test. If the dough feels too sticky, gradually add up to 1/4 cup more flour.
4. First rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot (like inside a turned-off oven with the light on) until it doubles in size, approximately 1 to 2 hours.
5. Roll out and add filling: On a floured surface, roll the dough into a large rectangle. Evenly spread the softened butter over the surface, then sprinkle the sugar and cinnamon mixture across the dough.
6. Shape the rolls: Starting from one edge, tightly roll the dough into a log. Cut the roll into 10 to 12 equal pieces using a sharp knife or dental floss, and place them cut-side up in a greased baking dish.
7. Second rise: Cover the rolls and let them rise again in a warm spot until doubled in size, about 45 minutes.
8. Bake the rolls: Preheat the oven to 350°F (177°C). Bake the rolls for 25 minutes. After 15 minutes, tent the rolls loosely with foil to prevent over-browning. The rolls are done when puffed, golden brown, and fragrant.
9. Make the cream cheese icing: In a bowl, beat the softened cream cheese, maple syrup, and granulated sugar together until smooth and creamy, around 3 to 4 minutes.
10. Frost the rolls: Spread the cream cheese icing over the warm rolls. The residual heat will slightly melt the icing, giving it a silky, even texture.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• The dough should be warm but not hot to activate yeast properly.
• The windowpane test ensures gluten development for a soft, elastic dough.
• If dough is too sticky, flour can be added gradually, but avoid over-flouring to keep rolls tender.
• Covering rolls with foil during baking prevents the tops from burning while ensuring thorough cooking.
• Let rolls cool slightly before spreading icing to avoid it becoming too runny or melting off completely.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American